• Brittany Aldridge

Chocolate Ganache Muffins

Updated: May 7, 2020

This is the world's easiest chocolate muffin recipe - it's all in one bowl and you don't need any special equipment. These muffins are fluffy, moist and delightfully good looking. Did I forget to mention something? Oh yeah, they are also DELICIOUS!



INGREDIENTS


For the muffins:


  • 250 grams unsalted butter, at room temperature roughly chopped

  • 1 4/5 cups of all purpose flour

  • 1/3 cups of cocoa powder

  • 3 teaspoons of baking powder

  • 1 bar or 200 grams of dark (around 70%) chocolate, roughly chopped

  • 1 1/2 cups of strong black coffee, hot

  • 1 1/4 cups of caster sugar

  • 2 large eggs, beaten

  • 1 teaspoon of vanilla extract

  • 2 teaspoons of salt (I use Maldon)


For the chocolate ganache:

  • 1 bar or 200 grams of dark (around 70%) chocolate, roughly chopped

  • 3/4 cup of thickened/heavy cream

  • 1 tablespoon golden syrup

  • 1 tablespoon unsalted butter, at room temperature

INSTRUCTIONS


  • Preheat the oven to 150°C fan forced (or 170 °C / 350 °F). Grease a 12-muffin muffin tin or fill with muffin cases then set aside.

  • In a large bowl add butter, chocolate and hot coffee in mix thoroughly until chocolate has melted and everything is smooth. Add sugar and whisk until dissolved, then leave mixture to cool slightly for 2 minutes.

  • Add eggs, one at a time, and vanilla extract and whisk again until thoroughly combined. Sift in flour, baking powder, cocoa powder and salt then fold this into the wet ingredients.

  • The batter should be quite runny here, thats okay and how it should be!

  • Pour batter into the muffin cases and bake for 45 minutes, or until a tester inserted into the centre of a muffin comes out clean or with just a few crumbs attached.

  • After 10 minutes, take the muffins out of the tray and let them cool for at least an hour before adding ganache.

  • To make the chocolate ganache, in a milk pan over medium heat add the cream and bring to a simmer. Once at a simmer, add the golden syrup and mix before taking the cream off the heat.

  • Place the chopped chocolate in a bowl and quickly pour the hot cream over the chocolate. Use a spatula to throughly mix until you can see no chocolate pieces, then add the knob of butter. Continue mixing for 2 minutes and the mixture looks shiny and smooth.

  • If you want the ganache to be a thick consistency (how I used mine in this recipe), leave it to cool at room temperature for 2 hours with cling wrap placed directly on the surface of the ganache.

  • To serve, spread about a tablespoon or 2 on top of each muffin and spread / swirl with a offset spatula or the back of a spoon. Decorate with raspberries, sprinkles and freckles, or enjoy them with just ganache.


Notes: Store these muffins in an airtight container for up to 4 days (if they last that long!!).

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